Burnet

lovely qualities. Burnet’s Latin name Sanguisorba means to reduce bleeding. It has been used widely throughout history to treat wounds and internal bleeding, including excessive menstrual issues. Additionally, burnet’s leaves have both astringent and anti-inflammatory properties. It is used for the treatment of dysentery, gastric issues, in particular diarrhea, and reducing inflammation of hemorrhoids.

In the times of the Tudors, burnet’s smaller version, known as salad burnet, had many culinary uses. The leaves are tender and have a cucumber taste making it a perfect compliment to any salad. Over the years like borage, it has been used to add extra flavors to beer, ale and enhancing red wine. Every single part of burnet can be consumed and is good for you. The roots, stems and leaves all contain tannic and gallic acids. Some research has been done concerning the benefits of consuming gallic acids to block cancer cells.

Burnet has so much versatility it’s easy to recognize that it can be used as both a garnish in a glass of red wine if you want to be very fancy, or in a cool glass of lemonade, or even added with a little honey to pour over some vanilla ice cream!

In my cooking I love to make herbal butters to season steaks and chicken, and it is as lovely on pork and fish as well.